What is it?

Prosciutto is a hindquarter cut of pork that’s cured, dried, and age. Thinly sliced, the best ones are ever-so-slightly sweet with just the right degree of saltiness, and a silken texture that melts in your mouth. Traditionally the best prosciutto is from Italy; Prosciutto di Parma, is best eaten plain or wrapped around fruits or vegetables. If the prosciutto is to be cooked—it can make a flavorful addition to soup, stews, pasta sauces, egg dishes—consider using a lesser grade.

Speck is prosciutto that has been smoked.

Don’t have it?

Thin sliced Jambon from Spain or other hams can make a good substitution, especially in cooked dishes. Just watch for salt content as good prosciutto is not overly salty.

How to choose:

Slicing prosciutto paper thin is practically an art form so buy your prosicutto from a trusted source; an Italian market is a good choice. Until recently most prosciutto made in the United States has been of a far lesser quality; however there are some artisanal makers of it worth checking out.

How to prep:

When cooking with prosciutto, add it at the very last minute to keep it from toughening.

How to store:

When sliced, prosciutto is layerd between pieces of butcher paper; store it that way, too, in the refrigerator where it will keep for a week or more. Cryovaced prosciutto, unopened, will last longer.

Recipes

• 
  Recipe

  Asparagus Frittata with Prosciutto and Caramelized Onions

  This colorful frittata makes a perfect brunch entrée, especially when paired with Radish, Celery & Frisée Salad. A little baking soda added to the onions helps them to brown faster.

• 
  Recipe

  Antipasto Salad

• 
  Recipe

  Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

  Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…

• 
  Recipe

  Macaroni and Cheese with Asparagus and Prosciutto

  Because there’s no need to make a separate béchamel, this comforting dish comes together quickly and in the same pot you use to cook the pasta. The only caveat is…

• 
  Recipe

  Braised Chicken Legs with Prosciutto, Sweet Potatoes, and Olives

  Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.

• 
  Recipe

  Shredded Brussels Sprouts Salad with Oranges, Toasted Walnuts, and Crisp Prosciutto

  甜的橘子平衡豆芽的愉快的带缆桩er edge in this versatile side dish. If you have it on hand, white balsamic vinegar is a nice option because it won’t discolor…

• 
  Recipe

  Lasagne Rolls with Spinach, Mushrooms, and Onions

  Instead of being layered in a heavy casserole, spinach, mushrooms, and cheese get rolled into lasagne noodles for lighter dinner-party-ready fare. You might want to boil an extra lasagne noodle…

• 
  Recipe

  Roasted Celery and Garlic Soup with Crisp Prosciutto

  Sweet roasted garlic harmonizes with salty celery and prosciutto in this creamy soup. Since the soup is strained, there's no need to peel the celery.